Rank the following fats and oils in order of their smoke point, from lowest to highest.
A) vegetable shortenings plus emulsifier; lard; olive oil; soybean oil
B) lard; soybean oil; vegetable shortenings plus emulsifier; olive oil
C) olive oil; soybean oil; lard; vegetable shortenings plus emulsifier
D) soybean oil; olive oil; vegetable shortenings plus emulsifier; lard
Correct Answer:
Verified
Q42: A:Match each term with the appropriate definition.
-hydrogenation
A)compounds
Q43: Emulsions are classified on the basis of
Q49: Which of the following statements about storage
Q55: To which foods are antioxidants commonly added
Q56: Fats have a distinct flavor of their
Q58: The preferred metal for deep-fat frying equipment
Q61: Matching
Definition choices:
-shortening
A)a fat that tenderizes, or shortens,
Q62: Matching
Definition choices:
-emulsion
A)a fat that tenderizes, or shortens,
Q63: Placing cold, wet food in heated frying
Q65: Matching
Definition choices:
-surfactant
A)a fat that tenderizes, or shortens,
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